There’s a pretty varied number of ideas, recipes and versions of yoghurt (yogurt in the US) available on t’internet, which can sometimes be really both intimidating and off-putting. I’ve tried a number, and have finally found one I return to again and again. You can find this on the Thermomix® Forums too, but read on for more information and options. (See the bottom of this post for non-Thermomix® recipes)
This is a thick Greek-style yoghurt. I like to whizz up some frozen fruit and mix it with the yoghurt to make the fruity flavoured breakfast favourite that I’d otherwise be spending a fortune on.
When I was in Australia, I found 60 minutes made a good yoghurt. Now I find it makes it a bit grainy and find 50 minutes is perfectly sufficient. I’m not sure if there’s a difference in the milk or if it’s moisture in the air, or what, but try different timings and see what you prefer.
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- 1000g full cream milk - low fat milk will result in a runnier yoghurt
- 50g Greek Yoghurt/from previous batch
- Add the milk to a clean Thermomix® bowl
- Cook the milk for 50 - 60 mins/90/speed 2.
- After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 - 60 minutes depending on the temperature in the room.
- When it's 37C, add 50g natural yoghurt
- Mix 4 seconds/speed 4.
- Cook for 10 minutes / 37C/speed 2.
- How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
- Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
- The important thing is not to move the yoghurt while it's doing it's thing. Just pop it in a corner, and leave it for 12 - 24 hours.
I use this Easiyo Yoghurt Maker. I suppose I use it because I have it, but it’s easy enough to make yoghurt without it. That said, I like it. I’ve never had a failure using this, either with the Easiyo starter or just with my own yoghurt. The good thing is people buy these, try them out, then sell them. eBay is full of 99p offerings. I got mine free on Freecycle. It’s very simple to use.
Once the yoghurt is made, I transfer it into Fill n Squeeze pouches, ready for my children to enjoy. The yoghurt freezes really well, so I can take a pouch out of the freezer every evening, ready at my daughter’s table for her to have in the morning. We also use it for daytrips and so on, so I get less requests for ice cream! The reuseable pouches save a fortune, and I’m just thrilled not to buy my girls sugar-and-sweetener-filled yoghurt ‘treats’.
We also use these ice lolly moulds for making frozen yoghurt ‘ice-cream’. Literally, frozen yoghurt, sometimes with fruit. My baby especially loves these and would have them for every meal. There are so many shapes, forms and moulds on the market, but these are a perfect child size – about two or three tablespoons full – so there’s little to no wastage. Each ‘ice cream’ comes apart so you only have to take out one at a time. They’re pricey, except when they’re on sale, and the little connectors snap sometimes when frozen, but they are the best we’ve found for our purposes so far.
Here are some of our favourite toppings for plain yoghurt:
- Nuts and honey
- Muesli
- Raisins and grated apple
- Pureed apple and cinnamon
- 1/2 a pureed banana and 1/2 banana slices
- Pureed berries
- Vanilla pods or essence (buy the proper stuff though, not artificial flavouring)
- Crushed pineapple and coconut
- Chopped and dried mixed fruit
- Sliced or pureed banana
- Chocolate buttons or chips with a squirt of chocolate ice cream sauce or melted chocolate (for a treat)
- Lemon zest (lemon juice might curdle your yoghurt)
- Nuts, raisins, honey and chopped mint
but of course, there’s a world of other options to explore.
If we find ourselves with excess yoghurt, I love making cream cheese from it. While I’ve never had a problem with bought cream cheese, the home made stuff is amazing. Well worth making!
And if you’re making your own cream cheese, you’ll find you have plenty of whey left over. Don’t discard it! There’s a lot you can do with left over whey.
Don’t have a Thermomix®? Try these recipes instead:
- Homemade Thick Crock Pot Yogurt
- Yogurt Sweeteners and Flavours
- Waste-free yoghurt using a pan and a flask
- Yogurt in a Thermoserver
- Easy Machine Yoghurt
- Yogurt: Flu Fighting Food
- DIY: Homemade Yoghurt
Hi, I have tried making own yoghurt twice. (Ingredient 1 litre low fat milk
3 tbsp pot set Natural Yoghurt. Set aside for 18-19hours )
However, the result I got is a runny yoghurt, like liquid, not thick enough. And the taste of it is super super sour. (Need to add 2 tablespoons of honey into a cup of yoghurt to cover the sour taste) It is not the same as the normal natural yoghurt that we buy from supermarket (a little bit sour but we can eat it plain). Is there anything wrong with the yoghurt that I make? I am more concern about the sour taste of yoghurt. Is it normal? How can I improve ?’
Hi Yu, Thanks for your message. I’ve had a chat with some of my Thermie-buddies and we’ve come to the conclusion that the fact that you are using low fat milk is what’s making it too runny. Andrea from Forking Foodie suggests you could add extra milk powder to the mix for extra protein to feed on.
The sourness is down to the length of time you’re leaving it to set. I normally make yoghurt after dinner/kids are in bed, and leave it to set till morning, so on after 10 – 11 hours, and then put it into the fridge. I would suggest that leaving it for so long is what’s making it so sour.
Hope that helps some! Please get back in touch to let us know how you get on 🙂
Hi. Do you cook it covered with the thermomix cap or without? THank you
Hi Aaron, yes, I cook it with the MC on. Hope that helps 🙂
Good morning :). I was wondering if you though this might work with soy milk and soy yoghurt as the starter? Thanks 🙂
Hi Leonie, I’m afraid I’ve never tried it with any type of soy, so I really don’t know! If you try it though, do let us know how it turns out!
Hi 🙂 thanks for your great recipe. I tried it yesterday and it worked perfectly! I’ve been sharing it since and came across one small typo you may want to make to the instructions – item 1 says add ‘All’ ingredients but it’s really just the milk you add. Anyway, luckily I read through it first so I knew what you meant. Thanks again. I didn’t realise making homemade yogurt could be easy. x
Thanks Mali, I’ll fix that in the post. I’m so glad you liked the recipe!
Oh yum! Your yogurt looks delicious.
Curious as to whether you could add vanilla paste to this, we are currently chewing through nearly 2 litres of Jalna Premium Creamy Yoghurt a week and at nearly $8 a throw it is costing me a small fortune, I am hoping that the consistency of this will be similar and then it will be about getting the flavour right.
You mention Whey, is there supposed to be a draining step? Some recipes call for the yoghurt to be strained?
Sorry Yoghurt virign!
Hi Jessica, I haven’t tried it, but I can’t see why not. I add all sorts of things once it’s set and before it’s served. With vanilla I’d be inclined to try it before putting it aside to set. If you follow this recipe as is there won’t be whey to drain off, but if you drained it to make cream cheese you’d have a supply of whey – as is though, there’s no need. If we don’t have any for a day or two, some whey forms on the top, but I just pour that off. Hope that helps 🙂
Hi, is it possible to use the plain no fat Chobani yoghurt as the starter? Thanks heaps 🙂
Hi Danny, I haven’t tried a no fat yoghurt as a starter, and I don’t know that brand, but a low fat starter will make a runnier yoghurt, I believe, just as a skim milk will make a runnier, less creamy yoghurt. The main thing is to check if it has live culture. Hope that helps.
Thank you so much for your reply. I tried using jalna pot set and it is still liquid. Can you think of what I may have done wrong? Sorry for all the questions. Ps I love your page.
Thank you Danni! That’s kind of you to say – I am not an expert on yoghurt really, but I have never had success with low fat yoghurt. I found this recipe, which looks like an adaptation of mine, but using Jalna Pot Set – they have added milk powder, which I’m guessing is because they need more of the milk proteins or something 🙂 https://www.facebook.com/thermoments/posts/1592737970973732 hope it helps!
Thanks so much! I’ll give that a try. Dx